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Topic: L&B Hydrid (Read 6066 times)

This is a near no-knead version using KABF. I wanted to see if letting a highly, highly active starter do it's magic would produce the lightness I am after. I love Organic KABF for it's flavor and strength holding up heavy toppings. So this is an 8 hour, 25% starter dough with 2 stretch and folds and a bench rest shaping - no other mixing. 3% oil, 2% salt.

Peter - This one was 75% hydration, and the starter percentage was of the formula flour. I have tried this same approach with 80% hydration, but I think the oven spring and baking through of the crumb is better at the lower hydration.

In regards to the starter, it was fed three times over the course of two days before being used here. The temperature of the starter was kept at 65 degrees, and the feeding consisted of discarding nearly the entire mix before being fed.

The other thing about that pizza - the sauce looks so fresh and alive it could jump right off the pie!

The tomatoes are Wegmans "DOP". I highly doubt that they are real, true DOP, but they taste phenomenal and are just as tender as any true DOP I have tasted. Cheap too at $3.69. They were simply crushed by hand and applied as-is.